Moroccan Vegetable Stew With Couscous

• 1 tablespoon olive oil
• 2 medium carrots, sliced 1/4 to 1/2 inch thick
• 1 1/2 lbs butternut squash, peeled and cut into 1 inch cubes
• 1 medium onion, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 (14 ounce) can stewed tomatoes
• 1/2 cup pitted prunes, chopped
• 1/2 teaspoon cinnamon (more if you like)
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1 cup couscous
• 1 cup vegetable broth
• 2 tablespoons chopped cilantro or 2 tablespoons parsley

1. In a nonstick skillet, heat oil over medium high heat.
2. Add carrots, squash, and onion and cook until golden, about 10 minutes.
3. Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.
4. Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.
5. Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.
6. Stir cilantro into stew.
7. Spoon stew over couscous to serve.

olive oil, carrots, butternut squash, onion, garbanzo beans, tomatoes, prunes, cinnamon, salt, red pepper, couscous, vegetable broth, cilantro

Taken from www.food.com/recipe/moroccan-vegetable-stew-with-couscous-274742 (may not work)